9 May 2015

Tuile Cigars by Jane Asher

Tuile Cigars

Tuile cigarsTuile ‘cigars’ are those delicate, crisp rolls of light pastry that are sometimes served dipped in chocolate and they look really classy on the table. I’ve never made them before, and they are not easy! However I had great fun. If the rolling up proves too difficult, they still taste great as flat biscuits or even in broken pieces. In this recipe it’s useful to have two palette knives to hand and you will need a silicon baking mat as non-stick baking parchment doesn’t work for these.

Happy May – and I’ll be back next month looking forward to summer!

Love Jane 

Ingredients

  • 75g icing sugar
  • 50g plain flour
  • Pinch of salt
  • 45g butter, melted
  • ½ tsp vanilla extract
  • Whites of 2 medium eggs

Method

  1. In a small mixing bowl, whisk together the sugar, flour, and salt. Add the melted butter, vanilla, and egg whites and stir together to make a smooth paste. Cover the bowl and chill in the fridge for about an hour to allow the mixture to thicken.
  2. Tuile cigars 1Take the batter out of the fridge and allow to come to room temperature for a few minutes. Preheat oven to 190°C (175°C fan assisted, 375°F, gas mark 5). Put a silicon baking sheet onto a large baking tray. Drop about a tablespoonful of batter onto the mat and use a palette knife to spread the batter very thinly and evenly into an oval shape no larger than about 10cm x 16cm until almost transparent. Spread 2 ovals on the baking sheet (if it’s the first time you’ve made these, I recommend starting with just one at a time).
  3. Tuile cigars 2Bake for 5-6 minutes until the edges are slightly golden brown and the centre is still pale. Remove the tray from the oven and immediately run a second palette knife under the tuile, flip it over and roll up as tightly as you can from one of the long edges with your fingers. The pastry will be hot, so be careful!  When it’s fully rolled, press the edge down with the palette knife for a few seconds to seal the shape.
  4. Repeat with the rest of the batter, baking two at a time once you are speedy enough not to let the second one harden too much. If you like, you can dip the ends of the cooled tuiles into melted dark chocolate. Try to eat them the same day they are made in order to enjoy them at their crispy best.

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